Ingredients
Scale
- 8 ounces elbow macaroni
- 2 cups sharp cheddar cheese, shredded
- 1 cup mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 3 cups milk
- 4 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 teaspoon Dijon mustard
- 1/2 teaspoon paprika
- 1 cup bread crumbs
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Cook the macaroni in salted boiling water until al dente, then drain and set aside.
- In a saucepan, melt butter over medium heat, then whisk in flour and cook for 1 minute.
- Gradually add milk, whisking constantly until the mixture thickens.
- Add cheddar, mozzarella, Parmesan, mustard, paprika, salt, and pepper; stir until smooth.
- Combine the cooked pasta with the cheese sauce, then transfer to a greased baking dish.
- Mix bread crumbs with olive oil and sprinkle over the top of the pasta.
- Bake at 375°F (190°C) for 20-25 minutes until golden and bubbly.
Notes
- You can add cooked bacon or sautéed vegetables for extra flavor.
- Use fresh bread crumbs for best crunch, or store-bought if preferred.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 460 Kcal
- Sugar: 8g
- Sodium: 670mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 75mg